Beef Tenderloin Steaks With Creole Spice Rub
13 mins (prep 5, cooking 8)
10 ingredients
4 servings
This recipe is from Cooking Light magazine. It is also good on chicken breasts, shrimp, or pork tenderloin. I make the rub and cover the steaks with it before I stick them in the freezer for a make-ahead meal. When they are thawed they are ready to go straight to the grill.

Categories:  steak , <-15-mins , north-american , 3-steps-or-less , beef , quick , equipment , creole , time-to-make , easy , main-dish , american , meat , southern-u.s. , stove-top ,
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Serving Size (5.91 g)
Servings 4
Amount per Serving
Calories 7.8 Calories from Fat 2.07
% Daily Value *
Total Fat 0.23g 1.44%
Saturated Fat 0.04g 0.71%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 451.66mg 75.28%
Total Carbohydrate 1.4g 1.87%
Dietary Fiber 0.4 g 6.42%
Sugars 0.05 g %
Protein 0.37g 3.0%
Vitamin A 22.39IU% Vitamin C 0.13mg%
Calcium 12.95mg% Iron 0.58mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
beef tenderloin steaks, dried thyme, ground red pepper